Make the matzoh ball mix, per instructions.

Peel and quarter the vegetables, then roast at 425 degrees for 45 minutes.

Combine all ingredients, except for the turkey stock, in a food processor. Pulse until ingredients are combined.

Drizzle olive oil over some alumium foil, then spoon the kishke mixture into foil. Roll into a log. Cover with turkey stock.

Bake in the oven at 350 degrees for an hour. Slice and serve.